Hearty Vegan Curry with Chickpeas and Beans
Aromatic vegan curry built on toasted cumin and mustard seeds, sautéed aromatics, and diced root vegetables combined with chickpeas, red beans, and corn. Thickened to desired consistency by mashing, finished with coconut cream, salt, pepper, and fresh herbs.
Ingredients
- 1 small yellow onion, minced
- 2 medium or small garlic cloves, minced
- 1 large celery stalk, diced
- 1 large carrot, diced
- 1 medium potato, diced
- 1 tsp turmeric
- 1 ½ tsps crushed cumin seeds
- 1 ½ tsps crushed mustard seeds
- 5 oz sweet corn unsalted, rinsed and drained
- 8 ½ oz chickpeas unsalted, rinsed and drained
- 8 ½ oz red beans unsalted, rinsed and drainedkidney beans1:1legumeprotein
similar flavor and texture
- 2 tbsps coconut cream
- ¾ tsp Himalayan salt(optional)
- black pepper(optional)
- water
- fresh coriander(optional)
- fresh parsley(optional)
- onion greens(optional)
- lemon juice or lime juice(optional)
Instructions
- 1
Toast cumin seeds on a dry pan until fragrant with a hint of smoke, 30 seconds to 1 minute. Toast mustard seeds separately until fragrant and lightly browned, 2 to 5 minutes, until they begin to pop. Cool and crush using mortar and pestle or spice grinder.
- 2
Heat a few tablespoons of water in a skillet or large pan over medium heat.
- 3
Reduce heat, add minced onion, cover, and sauté for 2 to 3 minutes, stirring occasionally. Add water as needed.
- 4
Add diced carrot, celery, potato, and turmeric. Stir well and sauté over medium heat until vegetables are tender, about 8 minutes. Add extra water if necessary.
- 5
Add chickpeas, red beans, and corn. Add water if the stew is too dry.
- 6
Bring to a boil and remove from heat.
- 7
Mash the stew with a potato masher or fork to desired thickness.
- 8
Season with black pepper and salt. Finish with coconut cream, fresh coriander, parsley, and onion greens. Add lemon or lime juice if desired.
Tips
Toast spices separately to achieve optimal flavor and browning for each.
Keep water nearby while sautéing vegetables and add incrementally to prevent sticking.
Mashing adjusts texture from brothier to thicker; mash partially for chunkier results.
Toasted whole spices can be ground in larger batches and stored for future use.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on stovetop with added water if needed.
Prepare and toast spices up to 1 week ahead. Chop vegetables up to 1 day ahead and store in airtight containers.
Serve hot with rice, naan, or flatbread. Garnish generously with fresh herbs and citrus.
Common Mistakes
Over-toast cumin or mustard seeds to avoid burnt, bitter flavor.
Skip toasting spices to avoid flat, less aromatic curry.
Neglect to add water during sautéing to avoid scorched vegetables and sticking.
Over-mash to avoid loss of vegetable texture and mushy consistency.